WO2023182882A1 - Succédané de grain de café sec - Google Patents

Succédané de grain de café sec Download PDF

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Publication number
WO2023182882A1
WO2023182882A1 PCT/NL2023/050143 NL2023050143W WO2023182882A1 WO 2023182882 A1 WO2023182882 A1 WO 2023182882A1 NL 2023050143 W NL2023050143 W NL 2023050143W WO 2023182882 A1 WO2023182882 A1 WO 2023182882A1
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WO
WIPO (PCT)
Prior art keywords
plant
substitute
tropical
ingredients
family
Prior art date
Application number
PCT/NL2023/050143
Other languages
English (en)
Inventor
Onno FRANSE
Original Assignee
Northern Wonder Holding B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from NL2031602A external-priority patent/NL2031602B1/en
Application filed by Northern Wonder Holding B.V. filed Critical Northern Wonder Holding B.V.
Publication of WO2023182882A1 publication Critical patent/WO2023182882A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention is in the field of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a bean.
  • Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee.
  • the coffee substitute can for instance be used as a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, and an espresso substitute.
  • the present invention relates in general to a coffee substitute.
  • Coffee substitutes are obtained from plant materials other than coffee. They may comprise caffeine or not, which caffeine can be added.
  • Clearly coffee substitutes are intended to imitate coffee, mainly in view of taste and fragrance, but also in terms of appearance.
  • roasted grain beverages are common substitutes for coffee.
  • Other examples are acorns, chicory, and molasses. It is noted that obtaining a coffee substitute that closely mimics the characteristics of genuine coffee is still difficult.
  • the substitutes themselves may also be considered as a base for a hot aromatic drink.
  • Coffee substitutes have been around since the 18 th century. These substitutes were mainly developed in periods when coffee supply was limited and affordability was low. The driver behind that development was thus the low availability and high price of coffee itself. Some of these substitutes have found their niche in the current marketplace, like chicory, barley, as well as blends. These products do not contain caffeine, do not really taste similar to coffee, and cannot be brewed in all traditional or modem coffee methods and equipment.
  • coffee plants are however land occupation intensive. Also coffee plants can only be grown in limited climatological regions. Typically coffee crops compete with existing nature, such as tropical rain forest. The increase in coffee demand is prone to come at the cost of less rain forest. It is noted that coffee growth is in size the sixth cause of deforestation. Further, in view of climate change, coffee often has to be cultivated at higher altitudes, compared to previous decades, which comes at the costs of sacrificing even more land. Also cultivation of coffee involves rather large amounts of water. In particular tropical regions are therefore prone to losing valuable natural resources.
  • CN 113 749202 A recites a solid beverage and a preparation method thereof.
  • the preparation method comprises the following steps that raw materials are sequentially subjected to superfine grinding, fermentation, Maillard reaction, baking and extrusion granulation, and the solid beverage is obtained, wherein the raw materials comprise any one or more of Taraxacum mongolicum Hand.-Mazz. roots, Cichorium intybus L. roots or ganoderma. Any one or more of the Taraxacum mongolicum Hand.-Mazz. roots, the Cichorium intybus L.
  • CN 107 333 958 A recites a method for preparing a coffee beverage substitute by utilizing soybeans, and belongs to the field of new utilization of bean product processing.
  • the method comprises the following steps: (1) soaking soybeans in water, then putting the soybeans into an incubator for germination culture, and drying the soybeans; (2) respectively pouring the dried soybeans and wheat germ into a rotary roaster for roasting, then coarsely crushing the soybeans, removing soybean hulls, and crushing the soybeans by using a high-speed crusher; (3) compounding the crushed soybean meal and wheat germ meal according to the mass ratio of 1:1, sieving the compounded meal, and pouring the sieved compounded meal into an intermeshing co-rotating twin screw extruder for extrusion and puffing; and (4) crushing the material subjected to extrusion and puffing, homogenizing the material, and then carrying out spray drying so as to obtain soybean ground coffee.
  • EP 0264 789 A2 recites a process wherein plant materials are converted into substances suitable for direct human consumption, or from the plant materials, substances with a different aroma are produced.
  • the plant materials are heated in a high-speed extruder with exclusion of air in less than 5 seconds to a temperature of 150 to 500 °C.
  • the process is especially suitable for the production of coffee substitute from cereals, or for the production of an aromatised substance from soya meal, which, as an example, by mixing with fat and salt, can be made into a peanut butter substitute.
  • the present invention therefore relates to an alternative coffee substitute, which solves one or more of the above problems and drawbacks of the prior art, providing more reliable results, without jeopardizing functionality and advantages.
  • the present invention provides coffee substitutes of at least one roasted extrudate, the extrudate comprising mainly plant material, in particular a mixture of plant materials, such as >90 wt.% plant material, and optional further ingredients, such as 0-10 wt.% of material from or produced by microorganisms, in particular bacteria, fungi, and prokaryotes, or parts thereof, such as enzymes, and 0-10 wt.% of at least one chemical compound, in particular wherein the extrudate is made from non-tropical ingredients, of which the taste is quite similar to coffee, which can be brewed similar to coffee, and are provided with and without caffeine.
  • the present invention is based on very thorough analytical and sensory R&D on coffee and its potential alternative ingredients in all stages of the process, enabling to re-engineer a coffee bean substitute by using extrusion technology in combination with innovative blends of non-tropical ingredients.
  • use is made of a combinations of at least two of such plant ingredients, in particular wherein the at least two plant ingredients belong to different plant families.
  • non-tropical ingredients not only the pressure on tropical forest may be reduced, but also overall water-consumption, transport energy, and transport costs may be reduced.
  • the present invention relates to a blend of plant ingredients, which when blended carefully, and prepared accordingly, are considered to provide a good coffee substitute, in particular in terms of flavours, in particular aromas, taste, and fragrances.
  • the present coffee bean substitute of at least one roasted extrudate provides good coffee flavours, in particular aromas, taste, and fragrances, upon extraction thereof, comparable with natural coffee extracts. It is found that the intimate mixing and blending, before extruding and roasting leads to much better mutual Maillard reactions which lead to an improved coffee substitute. In addition it is found that the extractability of ingredients from the raw materials is improved when brought together. Also caramelization and pyrolysis of the ingredients is improved. It is noted that taste, scent, mouth feel, and so on, on the one hand, and molecules being present and being released, on the other hand, are closely related. In particular, the present coffee bean can be treated as a normal coffee bean, as it is roasted and prepared as such.
  • the present coffee been substitute can be ground as a normal coffee bean, and then extracted using water.
  • the flavours, in particular aromas, taste, and fragrances of the extract mimic a normal coffee extract very much.
  • the present inventors have developed a substitute comprising >90 wt.% of at least one roasted extrudate in particular of at least one homogenized blend of at least two non-tropical ingredients, in particular >95 wt.%, wherein the non-tropical ingredients are selected from the plant family of Fabaceae, in particular from the sub-family Papilionoideae, and from the subfamily Caesalpinioideae, from the plant family of Poaceae, in particular from the sub-family Pooideae, from the plant family of Moraceae, from the plant family of Vitaceae, in particular from the sub-family Vitoideae, from the plant family of Asteraceae, in particular from the subfamily Cichorioideae, and combinations thereof, and
  • Natural flavour are known as edible aroma compounds that are found in nature, such as in plants, animals, enzymes, and microorganisms, or produced thereby, and are therefore not produced by human beings. In nature they therefore always are present with other natural substances that also may be flavour. Natural flavours can be isolated on industrial scale, to be used as an additive. The present inventors in particular make use of natural flavours obtained from organisms in nature, in particular from non-tropical plants if available, and/or from microorganisms. Tropical vegetation is any vegetation in tropical latitudes, whereas the non-tropical vegetation is found elsewhere, in so far as applicable.
  • the present extrudate comprising at least two non-tropical ingredients, therewith reducing an impact on the environment, the roasting thereof, the mixing and blending thereof, and the control of the particle sizes within the specific size limits.
  • the proteins and reducing sugars of the individual ingredients are now blended in such a way that they can inter -react via Maillard reactions in the roasting process following the extrusion process, as well that the Stecker degradation reaction can take place between molecules of individual ingredients.
  • the present invention relates to a method of forming a coffee bean, substitute according to the invention, comprising providing a mixture of at least two non-tropical ingredients, wherein the non-tropical ingredients are selected from the plant family of Fabaceae, in particular from the sub-family Papilionoideae, and from the sub-family Caesalpinioideae, from the plant family of Poaceae, in particular from the sub-family Pooideae, from the plant family of Moraceae, from the plant family of Vitaceae, in particular from the sub-family Vitoideae, from the plant family of Asteraceae, in particular from the sub-family Cichorioideae, and combinations thereof, and 0-8 wt.% natural non-tropical flavours, mixing said mixture into a blend, optionally modifying a moisture content of the blend, such as increasing to 15-22 wt.% before extrusion, in particular 18-19 wt.%, and after extrusion to 10-15
  • the non-tropical ingredients are selected from the plant tribe Genisteae, such as L pin s polyphyllus, from the plant genus Hordeum, such as Hordeum vulgare, from the plant genus Secale, such as Secale cereale, from the plant genus Cicer, such as Cicer arietinum, from the plant genus Ficus, in particular from the Subgenus F. subg.
  • Ficus such as Ficus carica
  • the plant genus Ceratonia such as Ceratonia siliqua
  • the plant genus Vitis from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intybus, and combinations thereof, and optionally selected from the plant family of Ericaceae, in particular from the plant genus Vaccinium, more in particular from the plant section Cyanococcus such as blueberry, and from the plant sub-genus Vaccinium oxycoccus such as cranberry, from the plant family of Grossulariaceae, in particular from the plant genus Ribes, more in particular from the Ribes nigrum such as blackcurrant, from the plant family of Rosaceae, in particular from the plant genus Rubus, more in particular from the plant sub-genus Rubus such as blackberry, each of these further ingredients individually may be present in an amount of in particular 0-5 wt.%, more in particular 0.1-3.5 wt.
  • non-tropical ingredients are selected from non-tropical ingredients as such, from non-tropical ingredients in malted form, and combinations thereof.
  • non-tropical ingredients are selected from non-tropical ingredients as such as such, from parts of the non- tropical ingredients, such as a skin thereof, or extracts thereof, in particular grape skin, and juice, and combinations thereof.
  • non-tropical ingredients are not available as such, in an alternative, less preferred, tropical ingredients may be used, such as juices of plant material.
  • the coffee bean substitute is in the form of a bean with a weight of 0.1-3 gr, in particular 0.5-2 gr, such as 1.0- 1.5 gr, or in the form of a capsule with a content of 2-10 gr, in particular 5.5-7.5 grams.
  • the coffee bean substitute is a roasted coffee bean, in particular roasted at a roast temperature of 70-350 °C, more in particular 120-180 °C, and/or during a roast time of 1-60 minutes, more in particular 5-30 minutes.
  • the present dry coffee bean substitute further comprises 0.01- 2 wt.% caffeine (CAS 58-08-2).
  • the coffee bean comprises particles with an average particle size of the blend of at least two non-tropical ingredients is 0.1-2 mm with a standard deviation ⁇ 0.2* average particle size, in particular 0.15- 0.5 mm, more in particular 0.25-0.4 mm, preferably with a standard deviation ⁇ 0.15* average particle size.
  • the present dry coffee bean substitute comprises at least three non-tropical ingredients, in particular at least four non-tropical ingredients, such as five or more, wherein the non-tropical ingredients are selected from the genus Hordeum, such as Hordeum vulgare, such as barley, from the genus Secale, such as Secale cereale, such as rye, from the plant tribe Geisseae, in particular form the genus Lupinus, such as Lupinus polyphyllus, such as lupin, from the plant tribe Cichorieae, in particular from the plant genus Cichorium, such as Cichorium intybus,, such as chicory, with the proviso that the non-tropical ingredients are selected from different genus, in particular comprising 1-40 wt.% of the genus Hordeum, in particular 5-38 wt.%, more in particular 15-35 wt.%, even more in particular 18-33 wt.%, such as 20-32 wt.%
  • the present dry coffee bean substitute comprises 0.1-4 wt.% non-tropical flavours, in particular wherein the flavours are selected from molecules comprising at least one of a furan, a phenol, a pyrrole, a pyrazine, an aldehyde, a ketone, and an alcohol, in particular with the proviso that the natural flavour is not obtained from a coffee bean, that is, from another natural origin, such as a plant, in particular a non-tropical plant, or from a microorganism.
  • the flavours are selected from molecules comprising at least one of a furan, a phenol, a pyrrole, a pyrazine, an aldehyde, a ketone, and an alcohol, in particular with the proviso that the natural flavour is not obtained from a coffee bean, that is, from another natural origin, such as a plant, in particular a non-tropical plant, or from a microorganism.
  • the present method further comprises roasting the extrudate a roast temperature of 70-350 °C, and/or during a roast time of 1-60 minutes, such as roasting in a drum roaster or in a hot air roaster.
  • the moisture content may thereby be reduced to 2-10 wt.%, such as 3-7 wt.%.
  • the roasting is typically performed before grounding.
  • the present method further comprises grounding the roasted particles into a coffee substitute, in particular wherein the coffee substitute is selected from a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, a capsule substitute, and an espresso substitute.
  • the coffee substitute is selected from a filter substitute, a pour over/drip substitute, a French press substitute, a percolate substitute, a capsule substitute, and an espresso substitute.
  • Blend composition lupin (23.5 w/w%), (malted) rye (23.5 w/w %), (malted) barley (23.5 w/w%), chickpeas (10 w/w%), figs (11% w/w), chicory (8 w/w%), berries (2 w/w%) and carob (3.5 w/w%) into a course mixture.
  • the mixture is fed into a mono-screw extruder, where the raw materials are mixed in a very intense way on a molecular level, in such a way that Maillard reaction & Strecker degradation can take place between the molecules of the individual ingredients.
  • the ingredients fluidize under the enormous pressure created by the extruder. Partly these reaction take place in the extruder, but they also continue/start during the roasting step;
  • the extrudate is cut into a green coffee bean shape and size; • Roast the extrudate in a hot-air or drum roaster until colour a dark brown has been formed.
  • roasting temperatures are between 180-250 °C and roasting times between 5-25 minutes depending on the composition, size and weight of the extrudate;
  • roasting After roasting, specific flavour compounds and/or caffeine can be sprayed onto the coffee bean substitutes; • The roasted extruded particle can be ground like conventional coffee and used for all types of coffee brewing methods.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne le domaine des succédanés de café, un procédé de préparation associé, et une utilisation d'un tel succédané de café, en particulier d'un succédané de café présentant la forme d'un grain. Les succédanés de café sont des produits autres que du café, dont l'origine est différente de celle d'un grain de café ou analogue, qui peuvent comprendre ou non de la caféine, qui sont destinés à imiter le café. Le succédané de café peut, par exemple, être utilisé en tant que succédané de filtre, succédané de versement/goutte, succédané de cafetière à piston, succédané de cafetière à percolation et succédané de café expresso.
PCT/NL2023/050143 2022-03-22 2023-03-20 Succédané de grain de café sec WO2023182882A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
NL2031365 2022-03-22
NL2031365 2022-03-22
NL2031602 2022-04-15
NL2031602A NL2031602B1 (en) 2022-04-15 2022-04-15 Dry coffee bean substitute

Publications (1)

Publication Number Publication Date
WO2023182882A1 true WO2023182882A1 (fr) 2023-09-28

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL2023/050143 WO2023182882A1 (fr) 2022-03-22 2023-03-20 Succédané de grain de café sec

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0006646A1 (fr) * 1978-06-22 1980-01-09 THE PROCTER & GAMBLE COMPANY Procédé de préparation d'une boisson instantanée améliorée de café et de graines, ressemblant à du café
EP0264789A2 (fr) 1986-10-22 1988-04-27 Schaaf Technologie Gmbh Procédé pour la production de produits consommables pour les hommes, ou pour la transformation du goût, respectivement à partir d'étoffes végétales
CN107333958A (zh) 2017-08-07 2017-11-10 东北农业大学 一种利用大豆制备咖啡饮料代替物的方法
CN113749202A (zh) 2021-09-07 2021-12-07 赖雪休 一种固体饮料及其制备方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0006646A1 (fr) * 1978-06-22 1980-01-09 THE PROCTER & GAMBLE COMPANY Procédé de préparation d'une boisson instantanée améliorée de café et de graines, ressemblant à du café
EP0264789A2 (fr) 1986-10-22 1988-04-27 Schaaf Technologie Gmbh Procédé pour la production de produits consommables pour les hommes, ou pour la transformation du goût, respectivement à partir d'étoffes végétales
CN107333958A (zh) 2017-08-07 2017-11-10 东北农业大学 一种利用大豆制备咖啡饮料代替物的方法
CN113749202A (zh) 2021-09-07 2021-12-07 赖雪休 一种固体饮料及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"COFFEE ADDITIVES", COFFEE,, vol. 5, 1 January 1987 (1987-01-01), pages 17, XP001332610 *
CLARKE R J ET AL: "Coffee Volume 5: Related beverages, PASSAGE", 1 January 1988, COFFEE. RELATED BEVERAGES, LONDON, ELSEVIER APPLIED SCIENCE, GB, PAGE(S) I - II, 14, 111, XP002347985 *

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